1/2 kg Hung Yogurt, made with thick (Brar's dahi 3.2 %)
1/2 kg Sour Cream (optional)
¾ cup Powdered sugar (icing Sugar)
Few strands of saffron
1 Tbsp Milk, warm
2 tsp Cardamom Green, powdered
Brar’s motichoor laddoo pack 454 gm
Edible flowers to garnish
Big Handful slivers of pistachios and almonds
Hung yogurt procedure will be discussed in another post.
1. Rub the saffron into the warm milk until it dissolves.
2. Mix together the yogurt and sour cream, sugar, saffron mixture, and cardamom in a bowl.
3. Churn using a hand blender or a whisk. Refrigerate and chill; do not freeze.
Serve in a glass jar or container with layers of laddoos, a thick yogurt mixture, ending with a whole laddoo on top, and edible flowers.
Serve cold, garnished with slivers of pistachios and almonds if using nuts.